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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, pour 1/4 cup milk and add the cornstarch. Mix well and set aside. | 2. Put the remaining milk in a saucepan with the cinnamon stick and heat but do not bring to a boil. | 3. In a separate bowl, beat the egg yolks with the sugar. Add the cornstarch mixture and mix well. | 4. Bring the saucepan of milk to a boil. When it is just coming to a boil, add the egg yolk mixture. Mix well and stir until custard thickens, but do not let it return to a boil. | 5. Pour a bit of custard into each serving bowl. Add a biscuit to each bowl, then pour the remaining custard into the bowls. | 6. Sprinkle with ground cinnamon. | 7. The natilla can be served warm, or you can refrigerate and serve cold. It will NOT set like a cold custard. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	8			437.92	4.8824	21.5696	36.0944
milk	1	quart	divided	-	-	-	-
sugar	3/4	cup		604.485	151.197	0.0	0.0
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
cinnamon	1	stick		-	-	-	-
biscuit	4 -6			-	-	-	-
cinnamon			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.